Quiz #2 Study Guide Topics to read/review: Digestion (Ch. 3) Carbohydrates (Ch.

h. 4) The midterm will be multiple-choice, true-false, and matching. You are responsible for all materials in text and quiz articles, with major focus on material presented in class. Use these questions/topics to guide your studying. Please bring a 100 question scantron, #2 pencils, and a scientific calculator. Digestion 1. What are Probiotics? 2. 3. 4. 5. List five organs that secrete digestive juices. Discuss how the juices and enzymes facilitate digestion. Be able to locate digestive organs. What is the function of mucus in the stomach? What is the normal pH of the stomach? What does bicarbonate do?

6. What is bile's function? Where is it stored? Stored in gull bladder 7. 8. 9. What is the primary role of normal bacteria? What is the main function of the small intestine? Large intestine? What is GERD? What are some strategies for prevention and treatment?

10. State the nutrients that enter the bloodstream directly and those that are first absorbed into the lymph. 11. List the steps that you can take to help your GI tract function at its best. Know these terms: 1. bolus 2. chyme 3. glucagon 4. insulin 5. eipnephrine 6. peristalsis 7. reflux 8. enzymes 9. bile 10. amylase 11. lipase 12. protease 13. lactase 14. lower esophageal sphincter 15. epiglottis 16. villi 17. hydrochloric acid Carbohydrates & Alternatives to Sugar 1. List carbohydrates that are described as simple and those that are described as complex.

2. Describe the structure of a monosaccharide and list the three monosaccharides important in nutrition. List the three disaccharides
commonly found in foods and their component monosaccharides. List the types of foods in which these sugars are found.

3. Discuss what happens in a condensation reaction and in a hydrolysis reaction. 4. Describe the structure of polysaccharides and list the ones important in nutrition. Discuss how starch and glycogen are similar
and how they are different. Describe how the fibers differ from the other polysaccharides. 5. Describe carbohydrate digestion and absorption. Discuss the role that fiber plays in the process. Salivary amylase enzymes in the mouth partially break down some of the starch before it reaches the intestine, pancreatic enzymes digest the starch to disaccharides in small intestine, disaccharidase enzymes on surface of intestinal wall cells split disaccharides to monosaccharides, monosaccharides enter capillary, capillary delivers monosaccharides to liver, liver converts galactose and fructose to glucose. In the mouth, fiber slows the process of eating and stimulates the flow of saliva; in the stomach, they delay gastric emptying; in the small intestine, they delay absorption of carbohydrates and fats, and can bind with minerals; in the large intestine, they attract water that softens the stools. Which elements are found in a glucose molecule? Sucrose? Lactose? Where is glycogen stored? Describe how the body maintains blood glucose concentration. Discuss what happens when blood glucose rises too high or falls too low. Hormones are secreted in response to fluctuations in blood glucose. When blood glucose is too high, the pancreas releases insulin, resulting in the storage of glucose in the cells; when blood glucose is too low, the pancreas releases glucagon, resulting in the release of glucose into the blood. What is fruit sugar?

6. 7. 8.

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10. List foods that provide starches and fibers. 11.Define artificial sweeteners and sugar replacers. Which are considered nonnutritive and which are considered nutritive. 12. Generally, which are usually sweeter, artificial sweeteners or sugar? 13. What is the simple CHO in milk?